Roasted Sweet and Sour Pork Belly With Pistachio Pesto and Braised Plums
Servings: 4
This Roasted Sweet and Sour Pork Belly with Pistachio Pesto and Braised Plums is a stunningly layered dish that balances richness, acidity, sweetness and herbaceous freshness.
Ingredients
- 1 lb. Coleman Pork Belly — skin on (54071/54773)
- 1 tbsp. Italian pork belly cure (recipe below)
- ½ batch quick red-wine-braised black plums — warmed (recipe below)
- ½ c. pistachio pesto — warmed (recipe below)
- 1 tbsp. balsamic glaze
- picked basil leaves (as needed)
Pork Belly Cure
- 3 tbsp. kosher salt
- 2 tbsp. sugar
- 1 tbsp. ground fennel seed
- ½ tbsp. ground white pepper
- ½ tsp. dried marjoram — ground into powder
- ¼ tsp. clove — ground
Quick Red-Wine-Braised Black Plums
- 1 plum — use black plum, halved and seed removed
- 1 tbsp. sugar
- ½ c. red wine
- ½ tsp. salt
Pistachio Pesto
- 1 c. pistachios — shelled
- ½ tsp. chili flakes
- 1 clove garlic
- tsp. salt
- 2 c. basil leaves — loosely packed
- 2 tbsp. tarragon leaves
- ¾ c. olive oil
- ¼ tsp. Dijon mustard
- 1 tsp. lemon juice
Instructions
- Combine dry-cure ingredients. Rub generously over the pork belly. Place rub-coated pork belly on a rack on a nonreactive tray and refrigerate, uncovered, for 8 hours (or overnight).
- Rinse cure from the belly under cold water. Pat dry. Place back on rack under the fridge fan or in the walk-in for 1 hour to air dry.
- Preheat oven to 275°F. Pat dry the belly once more. In a cold roasting pan over medium heat, render the fat by searing the pork belly skin-side down for 5-6 minutes until lightly golden.
- Brush with balsamic glaze. Cover tightly with foil and roast for 2 hours, basting occasionally with the pan liquid.
- Allow belly to cool to room temp, then chill until firm.
- Portion into 8 clean-cut cubes.
- Sear portioned bellies on each side, heating to an internal temperature to 180°F. Remove from heat and allow to rest.
- Swipe 1 tablespoon of pistachio pesto onto the bottom of a warm plate. Place pork belly off-center atop pesto. Place two pieces of braised plums and finish with a spoon of the plum reduction, then top with sea salt. Garnish with basil leaves. Serve.
Instructions for Pistachio Pesto
- Process pistachios with garlic, chili flake and salt until nuts are chopped.
- Add basil, tarragon, mustard and lemon juice. Drizzle in olive oil while processing until emulsified but still textural. Adjust seasoning. Hold chilled.
Instructions for Quick Red-Wine-Braised Black Plums
- Dip cut sides of plum halves in sugar. Caramelize in a dry saute pan over medium-high heat until golden.
- Deglaze pan with red wine, keeping the plums cut-side down on pan (just enough to have wine come up about 1 centimeter). Add salt. Quick-braise until wine becomes slightly viscous. Transfer plums and viscous liquid onto a sizzle tray and allow to cool.
- Cut each halved plum into 4 wedges. Reserve.